Nutritional Chart
Calories: 700 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 14 g
- 51 g
- 54 g
Ingredients Needed for Fruity Carrot Cake With Cashew Frosting
2 eggs
⅓ cup coconut oil
1 small banana, mashed
¼ cup brown sugar
4 tablespoons of maple syrup
⅔ cup oat flakes
1 small apple, shredded
3 medium carrots, shredded
½ cup almond flour
salt
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup walnut, crumbled
2 teaspoons of vanilla extract
1 cup heavy whipping cream
½ cup almond milk
1 ¼ cups of cashews
¼ cup coconut milk
2 tablespoons of lemon juice
How to Make Fruity Carrot Cake With Cashew Frosting
- Add the eggs, 1/4 cup coconut oil, mashed banana, brown sugar, 2 tablespoons of maple syrup, oat flakes, apple, carrot, almond flour, baking soda, cinnamon, walnuts, 1 teaspoon of vanilla extract, whipping cream, and almond milk to a bowl. Season with salt and mix until even.
- Line a 9 x 3 inches Springform pan with parchment paper. Pour the mixture in it and bake for 45 minutes at 360⁰F/180⁰C.
- Add the remaining coconut oil, cashew nuts, coconut milk, lemon juice, the last 2 tablespoons of maple syrup, and the remaining teaspoon of vanilla extract to a blender. Blend until smooth.
- Top the cake basis with this frosting. Optionally, garnish the cake with baby carrots and crumbled walnuts.